It seems like forever ago, but once upon a time my ability to cook was a well-kept secret. For that matter, so was this blog. But these days, everyone from my kids’ teachers to college acquaintances know about it. And hey, that’s ok with me. The more the merrier.
But when people know you can cook, they start to expect things. For instance, hints get dropped about trying some of the recipes I am testing. And bringing non-homemade food anywhere? A total no-go.
So, last summer when I met my cousins for a beach day and said I was bringing cookies among other things, they expected homemade. Unfortunately, I was swamped with work that morning and just couldn’t whip any up. No matter that I’d made homemade iced tea and other yummies to take. And no matter that I picked up a couple of boxes of cookies that were pretty tasty … they just weren’t homemade.
I totally heard about it (and for the record, it was all in good humor).
This year, I wanted to be prepared with a fabulous cookie recipe that’s fast, easy and travels well. I wanted it to be a little hearty, but not so dense it’s off-putting. I wanted a flavor combination that it’s not typical for a cookie. Meet my signature Blueberry White Chocolate Cookies.
Tart dried blueberries and sweet white chocolate chips are always a favorite combination around here. Even our very favorite pancake recipe includes both. And I love the body that even a small dose of oats gives to cookies.
I don’t think anyone will be disappointed if I bring these to the beach this year.
Blueberry White Chocolate Cookies
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup organic sugar (granulated sugar can be used instead)
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup oats (not instant)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup white chocolate chips
- 1 cup dried blueberries
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix on medium speed until light and fluffy in appearance - 2-3 minutes. Add the eggs and vanilla extract and beat again to fully combine, about 1 minute.
- In a medium bowl, sift together the flour, oats, baking soda and salt. With the stand mixer set to its lowest speed, add the flour mixture a little at a time until just incorporated. Add the white chocolate chips and dried blueberries to the mixer and mix briefly.
- Using a medium cookie scoop, place balls of cookie dough 2-inches apart on a parchment lined baking sheet. Bake in the preheated oven for 8-10 minutes, until cooked through. Let the cookies sit on the backing sheet for 10 minutes before transferring to a wire rack to fully cool.
Â© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Cookies, Dessert, Recipes
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.